Scrambled Eggs
From Healthful cookery, 1904
For variety, add parsley.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 39. The excerpt below is the record exactly as published.
Scrambled Eggs. — • To four eggs well beaten add two tablespoonfuls of milk or thin Cocoanut Cream with salt to season
Cook this with the app: pantry check, scaling, and the assistant.